Pigs’ Trotters Cooked in Wine and Vinegar

Just as tasty as Grandma used to make, but presented in a better fashion, these pigs’ trotters have been refined by gentle long cooking, then boned, chilled and sliced like a fine pâté. Thus transformed, this homely dish has made a fashionable entry into Hong Kong’s elegant teahouses. Our palates tell us it is indeed pigs’ trotters but with a smooth and appealing taste and texture that is most pleasing. When you make them, be sure your butcher provides you with hind legs; the trotters are m